are in this post 👇👇
These ingredients will give you a soft, sandy basbousa that holds its shape at the same time. It is delicious and tastes a million times better than the ready-made one.
In the name of God, you make every meal sweet
Ingredients ✅
Half a kilo of fine semolina
A cup of melted butter
A cup of sugar
A cup of warm milk
2 tablespoons finely grated coconut
Two tablespoons of honey or one tablespoon of glucose
Vanilla
For syrup
A cup and a half of water and a cup and a half of sugar
Juice of half a lemon
A spoon of country butter and a bag of vanilla
The method✅
👈We add the ghee to the flour and knead them together until the semolina absorbs the ghee well and becomes like sea sand.
👈Sprinkle sugar, honey and coconut over them and stir until the sugar starts to dissolve.
👈Then I add the milk and vanilla and stir, but I don’t knead so that I don’t make my basbousa sweat.
🌿Now the basbousa is ready to be spread out in a 32 cm tray greased with country butter or tahini if you like it to hold its own.
Sherbet ✅
On the stove, we put the water and sugar until they boil, then we add the lemon and leave them to boil for exactly five minutes, then we turn off the heat and add the vanilla and country butter to enhance the flavor and aroma.
Put it in the oven at 180 for 40 minutes. It will come out delicious.
Pour the syrup over it and cover it until it cools down.
Basbousa can be made with milk, yogurt, or water.
🌿Basbousa is soaked in syrup while it is hot, and the basbousa should also be hot.
We do not add baking powder or eggs to Basbousa.
Leave the basbousa to cool for two hours, then cut it into pieces.
Basbousa my way is
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